I am confused. I read that orange roughy has 80 cals for 4 oz. Very nice and low. Has 1 g of fat in this aserving. BUT if you put a filet of (thawed) orange roughy in the skillet, it browns all by itself and drains oil on a paper towel - like salmon!!!! Salmon we know is exteremely oily. SO I am confused because the facts dont agree. I read that the oil is partially digestible - called wax ester. So can I assume that its really only giving me 80 cals per 4 oz or is it not true? THe waxy oil is supposed to be in the skin layer. My frozen fillets are from Sealord I think. They dont seem to have any skin on them.....
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4/10/02 at 6:10am